If you’ve never used plum in a dessert before, this Ginger Plum Cake is the perfect place to start.
Before you ask if this is a holiday dessert, no it is not. You are thinking of sugar plums. Wait, you didn’t immediately confuse sugar plum fairies and ginger plum cake? Yeah…me neither.
Back to baking.
If you are like me and don’t usually reach for plums in the produce aisle, don’t fret. Their shape and flesh are similar to a peach, but they have this sweet tartness that reminds me of a mild granny smith apple.
As a plum noob, I was expecting something that was completely different from anything I’d tasted before. Wham-bam-plum! Instead, the flavor was delicious but still tasted familiar.
But before we get too deep into plum talk, there is a ginger cake we need to discuss.
This cake is dense, flavorful and moist, as any frosting-free cake should be. It’s the kind of cake that passes for breakfast and dessert, which personally is my favorite kind of cake because it means I can eat it guilt-free at all hours of the day.
There’s a subtle kick of ginger mixed throughout the cake, which adds a nice brightness that perks up the plum topping.
About that topping…
Like I said before, this is a frosting-free cake, so tell your waistline I said, you’re welcome.
Instead, it’s a mixture of thinly sliced plum, flour, sugar and lemon juice. After a spin in the oven, the topping is sticky-sweet and slightly chewy, and I would happily eat it all by itself.
This topping combined with the soft ginger cake below will make a ginger plum cake believer out of you. However, if you’re not ready to take the leap, this recipe is just as delicious with peaches, pears or apples. Choose your own baking adventure.
- 1 ½ cup all purpose flour
- 1 Tbs ground ginger
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 6 Tbs unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- 1 cup sour cream
- 1 plum, thinly sliced
- 3 Tbs granulated sugar
- 2 Tbs all purpose flour
- 1 Tbs lemon juice
- Preheat oven to 350F. Butter and flour an 8” wide and at least 2” tall cake pan. Press a round of parchment on the bottom of the pan and set aside.
- Sift flour, ginger, baking powder, baking soda and salt together in a medium size bowl.
- In the bowl of stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing completely before adding the next. Mix in vanilla until combined.
- Alternate between adding the flour mixture and sour cream, starting with one third of the dry ingredients then half of the sour cream and so on.
- Transfer batter into prepared pan and bake for 15 minutes.
- While the cake bakes, combine sliced plum, sugar, flour and lemon juice in a small bowl.
- After 15 minutes, open the oven and sprinkle the plum topping over the partially baked cake. Bake for another 25-30 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes. Flip cake out. Then use a large plate to flip it right side up again and let it cool completely on a wire rack. Enjoy!